Fondu Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.
Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.
Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping.
(For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.)
1/2 cup light sour cream or low-fat yogurt or a mixture of both.
2 cloves garlic, minced.
1/4 cup of chopped fresh parsley.
In a small bowl combine sour cream, garlic and parsley.
Hot Chili Sauce:
1/3 cup water
2 tbsp. lemon juice or lime juice
1 tbsp low-sodium soy sauce
1 tsp granulated sugar
1/4 tsp hot pepper flakes
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.